crispy chicken costoletta cheesecake factory recipe

crispy chicken costoletta cheesecake factory recipe

* For countertop:

* 2 eggs
* 150 g sugar
* 300 g yogurt
* 4 tablespoons oil
* 50 ml milk
* 2 dogs flour
* 1 baking powder
* vanilla essence

Mix the eggs very well with a pinch of salt, until they double in volume. Add the sugar, vanilla, yogurt, oil gradually like mayonnaise, then flour mixed with baking powder, alternating with milk. The result will be a composition like a thicker cream, which we will divide in half.

Put the first half in the tray (25/35 cm) lined with baking paper and bake on low heat for 10 minutes, until the dough thickens a little. Remove the tray, pour the cream cheese and level. Then cover with the other half of the composition and put back in the oven until browned, about 30 minutes.

* For the filling:

* 300 g of cottage cheese
* 100 g sugar
* 3 tablespoons sour cream
* 2 eggs
* vanilla essence

We mix the cheese very well with sugar, sour cream, vanilla essence and eggs, until we get a fine cream. If the cheese is too dry, you can add a few tablespoons of milk.

* For the crust:

* 100 g sugar
* 1 cup cornflakes
* 50 g butter
* 50 ml liquid cream

We caramelize the sugar in a pan over low heat. When it has become liquid, add the butter and liquid cream. Stir until all the caramel melts and the composition is homogenized. Add the cornflakes and mix gently so that they do not crumble.

Pour over the cake taken out of the oven and leave to cool in the pan, then portion with a sharp knife.

To make this operation easier, you can first cut the cake cubes, then pour the caramel crust.

crispy chicken costoletta cheesecake factory recipe
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